How to Make a Seven-Layer Dip Cake

Don't try dipping tortilla chips into this dip — there's cake inside! Scoop this cake out of the bowl with a big spoon to get a little bit of every layer. Keep reading to find out how to make it yourself.

Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack.

For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use.

For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside.

For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color.

For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set.

For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel–lined plate; blot dry.

Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl.

Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake.

For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top.

For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer.

Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting.